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Escoffier Online International Culinary AcademyCATALOG ADDENDUM2016691 South Broadway Street – Suite B – Boulder, CO 80305Toll Free: (855) 696-6602For use with Catalog Version: 5 – January 2016Updated: February 2016

TABLE OF CONTENTSContentsADMINISTRATION . 3INSTRUCTIONAL STAFF . 32016 PROGRAM SCHEDULES . 7TUITION AND FEES. 82016 ACADEMIC CALENDARS . 9INSTITUTIONAL DISCLOSURES . 102

ADMINISTRATIONJeremy WheatonPresidentKimberly StanleyChief Financial OfficerRandall SansomChief Academic OfficerJeffrey LarsonChief Marketing OfficerShannon MarzanoDirector of AdmissionsPat HaganRegistrarAlisia MarquezStudent Finance ManagerINSTRUCTIONAL STAFFEscoffier Online International Culinary Academy is dedicated to excellence and tradition in culinaryeducation. We encourage faculty and staff to continue learning and participate in activities that improvethe quality of EOICA offerings.Chef instructors can be contacted at any time by email at the addresses listed below. Additionalinformation on current Escoffier C h e f s c a n b e f o u n d a t : sChef Randall Sansom - Chief Academic Officer – chefsansom@escoffier.eduChef Randall has over 20 years of experience as a professional chef, food and beverage directory andculinary educator. He brings an innovative and entrepreneurial touch to education through curriculumdevelopment, student-centered learning, and educational technology. Randall holds a Bachelor ofScience Degree in Culinary Management and an Associate’s Degree in Culinary Arts from The ArtInstitutes. Career highlights include positions as Executive Chef and Food & Beverage Director atprestigious country clubs in Texas, designing and opening multiple food service establishments anddeveloping web applications for restaurant inventory and purchasing management. Randall’s experienceshave taken him to into almost every facto of the culinary industry including hotels, restaurants, countryclubs, retirement communities, catering, and research development.Chef Graham Mitchell – Lead Instructor – chefmitchell@escoffier.eduChef Graham Mitchell was raised in a small farm town in Mississippi by his grandparents, who taughthim how to love cooking at an early age. After attending the University of Mississippi, Graham followedhis heart to Johnson and Wales University in Charleston, South Carolina, graduating Summa Cum Laudewith a degree in Culinary Arts in 1996.Chef Graham then moved to Scottsdale, AZ, where he served as Chef de Partie at the Fairmont ScottsdalePrincess, Sous Chef at Medizona, and Executive Chef of Restaurant Hapa. With Hapa’s Food and WineTop Chef James McDevitt, Chef Graham opened the Soma Café in Scottsdale and Restaurant Budo inNapa, CA.3

Chef Graham Mitchell began his career in education at the Texas Culinary Academy in 2005, where hetaught culinary technique classes and managed the student-run Bleu River Grille and Ventana Restaurant.He briefly left culinary education in 2011 to become Chef at the Blue Star Cafeteria in Austin, TX, butlater returned to culinary education as Executive Chef and leader of the Academic Department of theBoulder Campus of the Auguste Escoffier School of Culinary Arts. He currently holds the Lead Chefposition and teaches at Escoffier Online International Culinary Academy.Culinary Arts & Baking & Pastry Program Instructors:Chef Tom Beckman – Chef Instructor – chefbeckman@escoffier.eduChef Tom Beckman learned cooking from his mother, but got his degree in radio/TV communication andworked in the airline industry for 9 years before deciding to go to culinary school. He attended the Cookingand Hospitality Institute of Chicago, which would later become Le Cordon Bleu College of Culinary Arts. Itwas there that he found his passion for baking. He specializes in doughs, especially laminated doughs, usedto make things like croissants and Danishes.After graduation, he worked at several hotels in Chicago, most notably the Ritz-Carlton and the MayfairRegent. He was the executive pastry chef at Tra Via, an Italian restaurant, under David Wennerlyn, andworked as a private chef in the Lincoln Park neighborhood of Chicago. Eventually, though, he discoveredthat teaching was his true calling. He returned to Le Cordon Bleu and taught baking and pastry there for 18years, mentoring students of all backgrounds and levels of cooking knowledge, before joining the EscoffierOnline staff as a pastry instructor.Chef Anne Lanute – Chef Instructor – cheflanute@escoffier.eduChef Anne began working in the restaurant industry 20 years ago while finishing Bachelors of Artsdegrees in Psychology and Writing from the College of St. Elizabeth. She went on to earn her Master’s inArts and Letters before enrolling in a Patisserie and Baking program and earning a certificate from LeCordon Bleu College of Culinary Arts - Atlanta.While in pastry school, Chef Anne sought out Atlanta’s top pastry chefs and volunteered at theirrestaurants. She learned from Chef Christian Balbierer at Chocolate Pink, Chef Jonathan Saint-Hilaire atTrois, and Mihoko Obunai at the highly-rated Japanese-French fusion bakery, Joli Kobe.Her efforts caught the attention of Kevin Rathbun, who brought her aboard as part of Pastry Chef KirkPark’s team. She designed breads and desserts for the highly-acclaimed Rathbun’s, Krog Bar, and KevinRathbun Steak. A few years later, she returned to Trois, this time as Pastry Sous Chef. She later moved toVirginia to take a position as Chocolatier, working alongside Tim Gearhart at Gearharts Fine Chocolatesin Charlottesville.Chef Anne eventually returned home to the Chicago area, where she worked as a Pastry Chef at BistroOne West and DeEtta’s Bakery, and as a Pastry Consultant. Today, she is the Pastry Arts Instructor atEscoffier Online International Culinary Academy, where she shares her knowledge and love of the craftwith baking and pastry students.4

Chef Chanel Martinez– Chef Instructor – chefmartinez@escoffier.eduChef Chanel grew up in a mixed Mexican-Romanian household and inherited a love of cooking from hermother and grandmother, who made dinner from scratch every night. After graduating from high school,she was torn between becoming a teacher or entering the culinary world. She decided on culinary, andgraduated from Le Cordon Bleu in 2004 with an Associate’s Degree in Occupational Studies. Working atvarious hotels and restaurants, she combined the training she had gained from her studies with thephilosophy of home-style comfort food she had learned growing up. Her focus was in culinary, but hersweet tooth constantly pulled her towards baking, and she found ways to incorporate both into her work.A year later, Chef Chanel started a catering company, White Apron Catering, where she worked closelywith doctors to develop specialized menu options with patients who had compromised diets. Her passionfor teaching never faded, however, and in 2006 she joined the staff of the Kitchen Academy inHollywood as a Chef Instructor. From there, she continued teaching with Le Cordon Bleu, as Lead ChefInstructor of the Baking and Pastry program, for which she received the L’Esprit de Excellence Award in2009 and Educator of the Year nominations in 2013 and 2014. She became a certified pastry chef(CWPC) through the American Culinary Federation in 2013. In 2016, she left her position at Le CordonBleu to get involved in online education, joining the staff of the Escoffier School of Culinary Arts.Chef Chanel believes in fostering active discussion and participation among students. Each student hastheir own path through the culinary world, and the classroom is the crossroads where each path meets theothers, making culinary school the ideal time for students to learn from each other’s experiences.Everyone has something to contribute.Chef Luke Shaffer– Chef Instructor – chefshaffer@escoffier.eduChef Luke Shaffer is proud to be joining Escoffier Online International Culinary Academy as a ChefInstructor. Born and raised in Texas, Chef Luke grew up learning Southern-style cooking from hisgrandmother. On his twenty-second birthday, his friends bought him a grill, and he started hosting weeklydinners out of his apartment in college. From there, he decided to take his love of cooking and make it acareer.Chef Luke has worked at everything from cafes to high-end sushi restaurants, including renowned Austinsushi restaurant Uchi, as everything from a dishwasher to an executive chef. As a chef, he discovered hispassion for teaching and inspiring others, which led him into the world of culinary education. Despite hisfar-flung culinary pursuits, his love for Southern home cooking remains as strong as ever, and he cooksout of his custom-made barbecue trailer whenever he goes tailgating.As a Chef Instructor, Luke believes that education should be a journey of discovery for both teacher andstudent—a conversation between peers in which participants learn as much as they can from each other.He sees online culinary education as a way to bring together diverse learners from all across the globe,each bringing their own unique perspective to the table.5

Avocational Course Instructors:Chef Cesar Herrera – Chef Instructor – chefherrara@escoffier.eduChef Herrera was introduced into the restaurant industry at a very young age. He began helping out at hisdad’s friend’s restaurant. By the time he was in high school, he had become a line cook at 1776Restaurant in Crystal Lake, IL, cooking fine dining American Cuisine. After a few years he became theSous Chef at “Pub on the Square”- another fine dining restaurant located in Woodstock, IL. Afterincreasing his knowledge, he opened “Genovese’s Café”, an Italian cuisine restaurant in Crystal Lake, ILas the Executive Chef. His next project would be the Executive Chef at “Dock’s Bar and Grill” locatedon Bangs Lake in Wauconda, IL. His latest venture was the opening of an Irish Gastro Pub, “Middleton’son Maine” in Wauconda, IL. In the first year, it was recognized as “Best New Restaurant in Chicagolandfor 2012” and “Best Restaurant in Lake County” by the Daily Herald. After 25 years of experience as achef, he would like to help students achieve their goals through the EOICA online culinary program.Chef Susie Wolak – Chef Instructor – chefwolak@escoffier.eduChef Wolak has over thirty years of pastry and baking experience. She brings substantial knowledge tothe program. She has been Executive Pastry Chef for the famed Metropolitan Club in Chicago as well asfor the Hilton Hotel in Northbrook, IN. Chef Susie also taught classic gateaux work and petit foursclasses at the college level as the lead pastry chef instructor at a local community college. She receivedher education at the College of DuPage, Glen Ellen, Illinois, and the Chicago Sommelier School, and theAlliance Française-French Culture and Language.6

2016 PROGRAM SCHEDULESCertificate in Baking and Pastry Program(36 weeks/ 745 clock hours/52 quarter credit hours)Program Start DateJanuary 13, 2016February 24, 2016April 6, 2016May 18, 2016July 6, 2016August 17, 2016September 28, 2016November 9, 2016Anticipated ProgramCompletion DateFebruary 21, 2017April 4, 2017May 16, 2017June 27, 2017August 15, 2017September 26, 2017November 7, 2017December 19, 2017Schedule*Tuesday- Wednesday**Tuesday- Wednesday**Tuesday- Wednesday**Tuesday- Wednesday**Tuesday- Wednesday**Tuesday- Wednesday**Tuesday- Wednesday**Tuesday- Wednesday**** Asynchronous portions of online coursework can be completed at any time during a week. Synchronous lectureswill be scheduled by course instructors generally within business hours on M-F. Courses will begin on aWednesday and end on a Tuesday within the 6-week module.Prospective students may enroll anytime for a future start date.7